Treatment of cottonseed meats



oncir, 0. PHI-Lure, or. new Yonii;

COMPANY, or NEW roux. Y.

'rnEArMENtr or oor'roirsE-En MEATS.

Specification of Letters Patent.

PATEN QFEECE.

n. it; senesce e AmnnroAN oo r'ron on,

A conromrron or new JERSEY.

No Drawing. Application filed March IG, 1920, Serial No. 368,313. Renewed January 25, 1922. Serial No. 531,823. a r

T n all w h om it may concern:

Be it known that I, Cnoin O.VPHILLIPS, a citizen of the United States, residing at New York. in the county of New York, State exact description of the invention, such as will enahle others skilled in the art to which it appertaius to make and use the same.

This invention relates to improvements in the treatment of cottonseed meats and in the extraction of oil and the nroduction'ot cottonaeed meal therefrom; The invention is based upon the discovery that the extraction of oil from cottonseed meats can be materially improved. and the cottonseed meats from which the oil is extracted, and the cottonseed meal. produced therefrom, also imnrovedliv cooking the ground meats in intinuilr admixture with a smallvamount of a solut-iontof calcium chloridefnnd elipressing'the oil from the resulting cooked meats.

in the extraction of oil from cottonseed, as commonlv practiced. the seeds are de corticatml or hullcil and the kernels or meats a)" sen-(tinted from the hulls before the oil is extracted. The meats are then ground or crushed and reduced to a finely divided state an are then suihjccted to a c oking operation to promote the subsequent expression of the oil a'l't'cr which the oil is expressed from the cooked meats under a heavy pressure. The extraction of the oil from the coltonsrc-l meats in this way leaves a consi lcruhlc amount of oil in the meats. commonly amounting: to from 5 to NW? l hare found that the amount oF oil left in tin much; can he appreciably reduced. and the amount of oil extracted correspondingly increa ed or carryin out the cooking operation with a small amount? of calcium 'l luliiit intimat ly i-omhincd with the ground m a s. s hat the are subjected to the action of the alcium chloride during the cooking operati n. The cottonseed meal ii-winced from th rucFScd cake is likewise improved in thi treatment.

The calcium hloride may he advantagetuislv added in the form of a solution of suitable strength which is intimately admixed with the meats before they are cooked. Various strengths of solution may he used, for era-Triple solutions of 33% calcium chloride and 67% Water or 40%) calciumchloride and6(l% water. etc. \Vith solutions of strengths such as those indicated the amount should not ordinarily be more than 5 or 6% based on the amount of meats treated. and it will usually he more advantageous to 11ise' a' smaller amount so that the calcium chloride, for'example, will be around 1% or even less of the Weightof the meats treated, and of the meal produced i l 5 In the practice of the invention. the seed may he deoorticated and the meatscrushed or ground in any suitable manner, such as is commonly employed for the purpose. The crushed mehts may then be intimately mixed \viththe calcium chloride solution so that it Will he uniformly andintimatelv distributed throughout the :entire mass of the meats. The meats are then: ready for the cooking operationwhich may'likewise be carried out incommon forms of cookers and. which vary somewhat. depending upon the nature or the meats and the conditions under which the cooking: is carried out. The cooking period may thus vary from 15 to it) minutes. and is commonly carried on in steam jacketed heaters with a steam prcssurco't from 20 to 100 pounds, and with a 'ipropriatc agh tation of the meats during the cooking.

The cooking operation is so modified by the added calcium chloride that th amount of oil which can he subsequently expressed is materially increased, and the recovery of the oil is otherwise promoted. Ono important advantage of the use of the calcium chloride solution is the possihilitv oi adding and admixing; with the meals a larger amount of moisture than could otherwise he satisfactorily used. it is thus possible. when calcium chloride is added. to ohtain satisfactory pressing o[ the cooked meals with a total amount of moisture present which. without the calcium chloride. ivould preclude the satisfactory pressing of the meats. The calcium chloride solution appears to have a drying action upon wet meats; at least the apparent amount of moisture is not in many cases increased by the addition of the cal cium chloride solution.

The process of the present invention is also of advantage for use in the treatment Patented Mar. 21, 1922.

tvill' lated, While the added moisture contains therein the calcium chloride which further contributes to the process. I

-lristead of"adiiing the "calcium chloride to the crushed meatsbafiore they are heatedior cooked in the for that purpose, the calcium chloride can beadded to the/"meats before they are ground or crushedg or even to the finely divided meats While they are'being'cooked, provided care is taken to brinig about the mperndegree -of uniformity 10f admixture. olutionsi of greater dilation than these re ferred to i; e; containing :a smaller amount ofthe-calcium chloride, can also he used, particulanly wheizedncreased moisture is de siir ableinthe meatsand less calcium chloride in the ineal. 1 C

It is aiurthie'r advantage ot the invention that the presence of the calcium chloride tends toprevent retard evaporation, and loss of moiatuiredurimg the cooking or heatin operation.

is a characteristic advarntageof the inventionthat the cottonseed meal produced fromtherpres'sed cake "isnot only not injured by thetreatment, but '15 mastenally improved infitsi properties, due to 'the'modifying action of [the caloium chloride during the-cooking and'pressiing'operation, and to the presence of theamaill amount of calcium ordinary types of heaters used in intimate admixture with a small amount oi calcium chloride, and expressingthe oil from the cooked meats.

2. The method of treating cottonseed meats, which comprises intimately incorp0- rating With the meatsa solution of calcium olzilori d'e subjecting theresulting meats to a cooking operation, and expressing the oil from the cooked meats.

3; The method of treating meatsfwhich-comprises intimately admixing therewith'a solution'of calcium chloride and thereby increasing the moisture content of themeatslbeyoird that which would he toleratecl'withont the calcium chloride. subjecting-stile resulting meats to a cooking operatinnpand-expressing the oil from the cooked meats.

43. An improved cottonseed cake or meal resulting from the cooking of cottonseed meats and the expression of oil from the cooked meats, admixed hefore cooking with a small amount of calcium oh'loride which is present intimately admixed or combined with the resultingcake or meal.

In testimony whereof I alfix m signature. CECIL O. P

ILLIPS.

cottonseed.

said meats being intimatelv V 

